It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all.
My family takes football season very seriously. But in truth, I’m just there for the food. With this buffalo chicken dip, I’m ready for kick-off!
BUFFALO CHICKEN DIP INGREDIENTS
Buffalo chicken dip takes the flavors of buffalo chicken wings and transforms them into one tasty party dip: hot sauce, chicken, and a creamy, tangy sauce made with cream cheese, sour cream, and shredded cheese.
Many recipes use bottled ranch dressing dressing to add extra flavor and creaminess, but my twist is to skip the bottled dressing and make the dressing from scratch.
MAKE YOUR OWN RANCH DRESSING!
Ranch dressing is so easy to make with basic pantry ingredients, so there’s really no need to ever buy the bottled version. This buffalo chicken dip uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream instead of buttermilk. Sour cream (plus some cream cheese) gives the dip a thicker, creamier texture without compromising on flavor.
HOW TO MAKE BUFFALO CHICKEN DIP
I recommend making this dip in a stand mixer so that you can really beat the cream cheese and sour cream together and achieve maximum creamy texture. This also makes it easier to fully incorporate the shredded chicken into the cheesy sauce mixture so that you’re guaranteed a little bit in every bite.
After mixing everything together, just transfer to a baking dish and bake until bubbly! You can also refrigerate the dip before baking (covered) up do a day ahead. No need to let it come to room temperature before baking; just add a few extra minutes onto the baking time.
Top the hot dip with cilantro and blue cheese crumbles, and serve!